I jokingly asked for meal suggestions on my Facebook page yesterday, because I found myself with a basically empty fridge at the end of the week, due to severe snowfall and my severe unwillingness to push a shopping cart through an unploughed parking lot. Anyway, there I was, not having done any shopping in about a week, and needing to feed my family. Oops. But my tendency to be a fair weather shopper has landed me in this predicament before. Not my first rodeo! Here is a super easy, delicious recipe I’ve made before with a few staple ingredients I usually have in the house:
My sister Helen introduced me to this. She is an amazing chef, a great mom and an avid world traveller, so she started a tradition with her kids where they get to pick a different country every Wednesday, and she would make traditional dishes from there. (And I’m not talking Italian night with take-out pizza either. They did places like Bangladesh, Turkey, Istanbul, Chile and Tunisia.)
(This isn’t the official recipe Helen made, but it’s my version of it. I think this was from Tunisia, or maybe Israel.) Preheat the oven to 380 F.
- Chopped and browned onions and garlic
- Bell peppers – green, red, orange, whatever
- A can of tomato sauce (always in my pantry)
- Chili Powder
- Salt and Pepper
- 6 Eggs (Since I have chickens, I always have eggs)
In a large, ovenproof skillet, fry onions in olive oil. Add the chopped peppers and fry for a bit. Then add the can of tomato sauce and the spices. Crumble the feta over top and with the back of a spoon, make little holes for the eggs. Break the eggs into their little spots and bake for 8’ish minutes. Garnish with some chopped parsley.
Pro Tip: Dish the kids’ plates a day and a half before you plan on eating because the tomatoes take an eternity to cool down. If you don’t have a day and a half, 20 minutes should do the trick.